3 Easy Weekday Dinner Recipes (Part 2)
First thing first, I know 2 hours of cook time doesn’t seem very weeknight-friendly, but the time actually spent over the stove is miniscule. Brown the chicken as soon as you get home and then let this baby simmer while you pop in a load of laundry, shoot hoops with the kids, check email, whatever. Or, make this simple supper on Sunday evening and reheat it during the week in the time it takes for your rice to cook.
- 2 T canola or other light cooking oil
- 2 inches fresh ginger root, peeled and thinly sliced
- 8 bone-in, skin-on chicken drumsticks
- 10-12 garlic cloves, peeled and halved
- 1 cup marsala wine
- ½ cup soy sauce
- ¼ cup sugar
- 1 cup water
- 4 plums, pitted and quartered
- salt and pepper
- hot steamed rice for serving
- Add oil and sliced ginger to a large Dutch oven and bring to med-high heat. Pat chicken pieces dry and season liberally with salt and pepper. Add chicken to pan and sear until golden brown on all sides, about 10 minutes.
- Meanwhile, whisk together wine, soy sauce and sugar. When chicken is browned, pour over wine mixture, scraping brown bits from the bottom of the pan, and add garlic.
- Increase heat to high, bring to a boil; then cover, reduce to low and simmer for 1.5 hours.
- At the end of the 1.5 hours, skim off any surface scum, stir in plums, increase heat and simmer, uncovered, until liquid is reduced by 2/3, about 25 mins.
- Remove chicken pieces to platter and pour over sauce. (Plums and garlic will have marvelously melted into oblivion.) Serve with lots of hot steamed rice and a side salad or quick veggie stir-fry.
Bonus recipe: Leftovers are excellent wrapped into tacos with shredded cabbage, julienned cukes, mayo mixed with a little tamari and sriracha and a sprinkle of toasted sesame seeds.
What do you think of this recipe? Let us know in the comments below and check back tomorrow for the third recipe in our series.
Emily Stoffel lives in the San Francisco Bay Area with her husband, Chris, and their three bikes. In addition to attempted kitchen wizardry, her passions include renewable fuel marketing, chatting with Mama and planning elaborate vacations that sometimes work out. Follow Emily’s (nearly) daily adventures in food, love and life at www.ThePigandQuill.com, on Facebook at facebook.com/ThePigandQuill and on Twitter: @ThePigandQuill.